Modern tiramisu

Il tiramisu is the most famous Italian dessert in the world, consisting of: mascarpone, egg yolks, sugar, ladyfingers soaked in coffee and unsweetened cocoa powder. A quick and easy dessert that has conquered everyone's palates. Its origins are somewhat controversial, but it seems that it was born in Treviso in 1970. Over the years it has transformed into a modern dessert, while maintaining its tradition. In fact, over time, whipped cream has been added to the ingredients to make the cream softer, lighter and gelatin to give the tiramisu greater stability; giving the tiramisu itself more defined and elegant lines. It can be concluded by saying that in a single dessert we find everything, past and present, tradition and innovation. In short, it can be said that tiramisu is the dessert par excellence.

Time of realization: 1 30 hours and minutes
Degree of difficulty (1 to 5): 4

Ingredients for a 18 cm mold

sponge cake
250 g of whole eggs
175 g of granulated sugar
150 g of flour 00
50 g of potato starch
vanilla
lemon or orange peel

Tiramisu cream
150 g of pasteurized tiramisu base
5 g of isinglass
170 g of mascarpone
170 g of fresh semi-whipped cream

Pasteurized base
60 g of egg yolks
110 g of granulated sugar
35 ml of water

For the wet
Espresso
granulated sugar to taste

For the topping
90 ml of water
120 g of granulated sugar
50 g of bitter cocoa

Procedure for making modern Tiramisu

sponge cake
Beat the eggs at room temperature with the sugar, until the mixture is very swollen and firm. At this point, combine the flour with the previously sifted starch, mix from bottom to top. Pour the mixture into the greased and floured pan and bake at 180 ° C for about 30 minutes.

Pasteurized base
Put the water and sugar in a saucepan and bring everything to 121 ° C. then pour it over the lightly whipped egg yolks, incorporate the isinglass previously soaked in cold water and well squeezed; whip until cool.

Tiramisu cream
Take the pasteurized base and add the mascarpone and finally the semi-whipped cream. Gently turn from bottom to top.

For the wet
Make espresso and sweeten it according to your tastes.

For the topping
Pour the water and sugar into a saucepan, then bring to the boil. Then add the cocoa. Turn with a whisk to avoid lumps, cook for another 5 minutes and turn off the heat.

Editor
Take the mold, put one part of the tiramisu cream, the disc of sponge cake soaked with the syrup, the other part of the cream and finally the last disc of sponge cake with the syrup. Transfer everything to the freezer. Once frozen, sprinkle with bitter cocoa and add the topping.
The recipe was made by Vanessa Donnini.